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Rockin’ and Rollin’

We’re pretty sure it has been ages since we’ve talked about pancakes over here- did you think we had given up eating them?

Of course, that would crazy talk!  Who in their right mind would ever give up eating pancakes?

Not us, that’s for sure!  Rest assured, there has been no shortage of pancakes over here, but our pancakes have been looking a little different lately…

You see, we’ve discovered a new way to make pancakes, and quite frankly we may never eat them any other way ever again!

Ladies and gentlemen, we give you the pancake parfait roll-up!

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Seriously people, this is a genius idea!  It’s a fruit-and-yogurt parfait all wrapped up in a thick, fluffy pancake- does it get any better than that?

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This recipe is inspired by an episode of Diners, Drive-Ins and Dives seen while doing hamstring curls at the gym.  That’s right, we watch foodie shows while lifting weights…

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Unfortunately there was no sound to accompany the show (yes, we watch silent foodie shows while lifting weights…) so we have no idea what restaurant was being featured and cannot properly give credit to whoever came up with this fantastic idea.

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But we can share it with the world!

So what is so great about a pancake roll-up?  It takes about half  the time of regular pancakes!  Think about it- one giant pancake vs. making a whole bunch of small ones?  Some of you cool kids might have one of those awesome pancake griddles that have enough space to cook a million pancakes all at once, but for those of us who don’t, this is a huge time-saver!

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And the faster you can cook pancakes, the sooner you can eat them.  And of course, fluffy pancake + creamy yogurt + sweet fruit + crunchy granola = breakfast heaven. 🙂

So go make use of all the delicious fruit that is hitting its prime right now, and make yourself this to-die-for breakfast- you may never eat pancakes the same way again!

Pancake Parfait Roll-Up

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Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2

Ingredients:

2/3 c. whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (optional)

1 egg, beaten
2/3 c. buttermilk
1 tbsp maple syrup

1 c. yogurt
1 c. fruit of choice
3/4 c. granola

Directions:

Preheat a large frying pan sprayed with cooking spray.

Combine the dry ingredients in a medium-sized bowl.  In a separate bowl combine the wet ingredients.  Add the wet ingredients to the dry and stir until just combined.  Divide the batter in half and pour onto the frying pan.  Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges begin to firm.  Flip and cook for another 2 minutes, then remove to a plate.  Repeat with the rest of the batter.

Spread the pancake with yogurt then sprinkle with fruit and granola.  Roll up and top with the rest of the yogurt, fruit and granola.  Drizzle with a little maple syrup if desired.

~twosaucysisters

Do you ever watch the T.V. at the gym?  Have you ever seen a recipe from a T.V. show that you’ve tried recreating?  How did it turn out?

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Muffin Fix

Muffins are our answer to everything.

Need a quick lunch snack? Muffins.
Want a light breakfast?  Muffins.
Packing for a road trip? Muffins.
Bored?  Why not do some baking to pass the time?  Why not bake muffins?

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Our other answer to everything is chocolate and peanut butter.  Obviously.

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We don’t want to be redundant, or predictable, but our craving for chocolate and peanut butter is just never quite satisfied.  And we were baking these to share with a friend who’s favourite flavour combo also happens to be chocolate and peanut butter, so in our minds the decision was already made!

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So in case you haven’t guessed already, these are chocolate peanut butter muffins.

Make that chocolate peanut butter swirl with chocolate and peanut butter chips.

Whaddup.

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These little beauties are truly decadent.  And they’re the perfect snack to bring along for post-race snacking, Toronto road-tripping, beach-bumming and post-night-out-breakfasting.  All of which took place in a span of 24 hours this past weekend.

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So the real question is: can you ever have too many muffins?  No, no you cannot.  We suppose the other question is: can you ever have enough chocolate and peanut butter?  Again, the answer is no.  And these little snacks are the perfect marriage between the two.  Win-win!

Chocolate Peanut Butter Swirl Muffins

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Prep Time: 20 minutes
Bake time: 20-25 minutes
Makes: 19-24 muffins (depending on the size)

Ingredients:

For the Chocolate Batter:

1.5 cups whole wheat flour
1/2 c. all purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 c. white sugar
1/4 c. cocoa powder
1 egg, beaten
1 egg white
1 c. milk of choice
1 tsp vinegar
1/2 c. unsweetened applesauce
1/4 c. plain yogurt
1/4 c. honey
1 tsp vanilla extract
1/2 c. peanut butter chips

For the Peanut Butter Batter:

1.5 c. whole wheat flour
1/2 c. all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 c. white sugar
1 egg. beaten
1 egg white
1 c. milk
1 tsp vinegar
1/2 c. apple sauce
1 tsp vanilla extract
1/2 c. peanut butter
1/2 c. semi-sweet chocolate chips.

Directions:

Preheat the oven to 350F.  Spray two muffins pans with non-stick cooking spray.

In two large bowls, combine the dry ingredients for both batters separately. In two separate smaller bowls, combine the wet ingredients for both batters separately.  Pour the wet ingredients for each batter into the bowls of dry ingredients. (You will have two bowls with two different batters).  Stir both bowls just until everything is combined and there are no dry spots.  Gently stir the chocolate chips into the peanut butter batter and the peanut butter chips into the chocolate batter.

Place a spoonful of the chocolate batter into each of your muffins tins, only filling the muffin tin about 1/3-1/2 full with the chocolate.  Now go along and top the chocolate batter with a spoonful of peanut butter batter.

Using a butter knife, gently swirl the two batters together.  Bake for 20-25 minutes, until the muffins are firm yet still soft.

~twosaucysisters

Do you like muffins?  When you have to make snacks, what are your go-to favourites?

Cookie Comfort

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The other day we made you waffles.  Today we made you cookies.  Aren’t you people spoiled?

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But that’s ok- we enjoy spoiling you guys, especially when it involves cookies.

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Oatmeal raisin cookies.  We honestly can’t think of anything better to chase the blues away on a rainy day than a fresh-out-of-the-oven oatmeal cookie and a glass of milk.  Except for maybe two cookies.  Yes, that would be better.

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Yes, we know there are other cookies out there that are delicious, too- chocolate chip, ginger snaps, peanut butter cookies, double chocolate cookies, and chickpea cookies (ok, we threw that one in there as a shameless plug, but they are pretty awesome)- but there’s something about a chewy oatmeal raisin cookie that just gets us, you know?

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The oatmeal just makes them so hearty and the raisins get so plump and juicy in the oven that they are simply irresistible!  And these particular cookies are made with whole wheat flour, contain no butter, and have a fraction of the sugar that an average oatmeal cookie has, so you can feel good about eating them, too.  That’s a major win in our books!

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So do yourself a favour- pour a glass of ice-cold milk and make these cookies.  You’ll be glad you did when your beach day gets rained out and you’ve got nothing to do all day.  We know we were!

Chewy Oatmeal Raisin Cookies

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Prep Time: 10 minutes
Bake Time: 10-11 minutes
Makes: 12 cookies

Ingredients:

1 c. large-flake rolled oats
3/4 c. whole wheat flour
1 tsp baking soda
2 heaped tsp cinnamon
1 tbsp brown sugar
1 egg, beaten
1/4 c. coconut oil, softened (not melted)
1/4 almond butter
4 tbsp maple syrup
1 tsp vanilla extract
1 tsp butter extract (optional)
1/2 c. raisins

Directions:

Preheat the oven to 400F.  line a baking sheet with parchment paper and set aside.

In a large bowl, combine the first 5 ingredients.  In a separate bowl cream the coconut oil and almond butter together.  Add the egg, maple syrup, vanilla extract, and butter extract (if using).  Stir until fully combined.  Add the wet ingredients to the dry ingredients and stir just until all the dry ingredients have been moistened, adding the raisins in about half way through.

Drop about 2 tablespoons of dough at a time onto your prepared baking sheet.  Roll each clump of dough into a round ball and flatten with a fork or the palm of your hand.  Bake for 10-11 minutes, or until the cookies are slightly browned, but still feel a little soft.  They should feel slightly under-done when they come out, that way they’ll be nice and chewy.  Allow to cool fully before placing them in a container.

You can keep these cookies in the pantry (aka- they don’t need to be refrigerated), but we don’t know how long they will last since ours were all gone in less than 2 days!

~twosaucysisters

Do you like oatmeal cookies?  What is your favourite type of cookie?

Guest Post: Meet Linda!

Hi, 2SS readers!  Today we have a special treat for you because we have Linda guest-posting for us, and she is bringing you not one, not two, but three yummy dessert/snack recipes!  Linda is from housekeeping.org. She is a Texas-based writer who loves to write on the topics of housekeeping, green living, home décor, and more. She welcomes your comments which can be sent to b.lindahousekeeping@gmail.com.

Take it away, Linda!

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3 healthy desserts you can make with kids

I love to cook with my children and since we all have a bit of a sweet tooth we all love to cook desserts. Some desserts can be a little overwhelming for kids however. Others can be too full of fat and sugar to be a healthy way to end the day. These three recipes offer the best solution for my family. Fast, easy, tasty and somewhat healthy my children and I go back to these recipes again and again:

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Easy Pineapple Angel Food Cake

Ingredients:

1 (20 oz) can of undrained pineapple, crushed or tidbits

1 box angel food cake mix

Directions:

Simply stir together the two ingredients in a large mixing bowl until smooth and then pour into a lightly greased 9×13 baking dish. Bake in a 350 degree oven for 20 minutes or until the top is golden brown. Serve with whipped cream and berries for a tasty treat. You can also use two 8 inch cake pans and bake for around 15 minutes.

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Red, White, and Blueberry Dessert

Ingredients:

1 lb fresh strawberries, sliced

1 pint fresh raspberries

2 pints fresh blueberries

1 (16 oz) container of light Cool Whip

Directions:

Using a tall glass, like a parfait glass, put in a layer of around a dozen blueberries. Then about an inch of Cool Whip.Then another layer of raspberries. Then more Cool Whip. Then blueberries again, then Cool Whip again, and then top with sliced strawberries. You get a really cool patriotic flag effect that is perfect for the Fourth of July. You can also make your own whipped cream if you prefer that flavor.

 

Chocolate Cookies

Chocolate Crackle Cookies

For this easy recipe I use a few substitutions to make it lighter. The cookies still taste great. For deeper chocolate flavor use a dark chocolate cake mix. You can also make these cookies lemon by using lemon cake mix. For even stronger lemon flavor you can use half a teaspoon of vanilla and half a teaspoon of lemon juice. If you don’t mind the extra calories, these cookies also taste great iced!

Ingredients:

1 box of chocolate cake mix

2 large eggs (or egg substitute)

1/3 cup oil (or applesauce)

1 teaspoon vanilla extract

1/3 cup confectioner’s sugar (for rolling)

Directions:

Preheat oven to 375 degrees. Mix together all ingredients except confectioner’s sugar. Blend well. The batter will be thick. Form into large balls (1 ½ tablespoon approx.). Roll the balls in powdered sugar and place on parchment paper about two inches apart. Bake for 7 to 12 minutes or until middles look slightly undercooked. Let cool for five minutes before removing to a wire rack.

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Wow!  These recipes all look delicious!  Thank you so much, Linda, for guest-posting for us today.  We hope you all enjoy her recipes, and we hope you all head over to housekeeping.org and pay her a visit!

*All photos in this post are courtesy of Flickr

~twosaucysisters

Clusters of Awesome

Banana and peanut butter is a classic combination.

But there is another.  It is lesser-known, but not any less delicious!  That’s right- there is something else that is equally as delicious as peanut butter and banana.

So what is this magic combination?  Banana and tahini.

Since we started reading food blogs, we have been introduced to many new and wonderful ideas, and the banana-tahini combo definitely makes the list of the top 10 (if we were to make one, that is..).

Unfortunately, we cannot remember on what blog we first heard about putting these two ingredients together, so if you are a food-blogger and have ever mentioned about eating banana and tahini at the same time, feel free to take credit for introducing this idea to us 🙂

For those of you who don’t know, tahini is sesame seed paste.  It’s kind of like peanut butter, except its made with sesame seeds instead (it also has no sugar or salt added to it).  It’s a very common condiment in middle-eastern cooking, and is a major ingredient in hummus.  It can be found in pretty much any grocery store, and has a mild, nutty flavour.

We could go on all day about how delicious and versatile tahini is, but today we’re actually here to talk about granola:

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You see, the other day we decided we wanted to make granola.  We had some ripe bananas that we wanted to use up, so our first thought was to make peanut butter-banana.  But then we decided that we wanted to try something a little different-and thus banana tahini granola came to be!

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We really can’t say enough about this granola!  There’s a slight sweetness from the banana that’s balanced perfectly with the nuttiness of the tahini.  If you’ve never had tahini before and you’re a little hesitant to try it, this is the perfect recipe to start with!  The tahini flavour is very mild in this granola- almost an after thought, really.

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In fact, if you didn’t know there was tahini in the granola, you probably wouldn’t guess that it’s there.  You’d just be wondering why this granola tasted so ridiculously delicious.  Then you would just accept it, and go on blissfully eating it by the bowl-ful. 🙂

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There is also one other very important thing that we must mention about this granola.  It has the best. Clusters. Ever.  The secret?  An egg white!  One single egg white.  Add it into the mix, and you’ll get those hearty clusters that are so highly coveted when making homemade granola!

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Would you just look at those clusters?  No need for a bunch of oil or sugar- because we don’t know about you guys, but when we have granola, we want to eat entire bowlfuls of it!  Stuff it full of sugar and oil and suddenly that becomes a not-so-healthy idea.  That being said, we didn’t add a tonne of sweetener to this, so if you’d prefer you can feel free to add a little more if that suits your taste 🙂

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So please do yourself a favour and go make a batch of this granola.  Then eat a bowl full of it.  In fact, you may even want to make a double-batch, because it is that good.

Banana and tahini- seriously, people.

Banana Tahini Granola

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Prep: 10 minutes
Cook Time: 30 minutes
Makes: approximately 5 cups

Ingredients:

3 c. large-flake rolled oats
2 tbsp sesame seeds
1 tsp cinnamon
1/4 c. chopped walnuts
1/4 c. chopped almonds
1 medium banana, mashed
1/4 c. tahini
2 tbsp maple syrup
1/4 tsp vanilla extract
1 egg white

Directions:

Preheat the oven to 350C.  Line a large baking sheet with parchment paper.

In a large bowl, combine the oats, sesame seeds, walnuts, almonds, and cinnamon.  Stir until evenly mixed.

In another smaller bowl, whisk the banana and tahini together until smooth.  Add the maple syrup, vanilla extract and egg white and mix until everything is fully combined.  Add the wet ingredients to the oat mixture and stir until everything is mixed and there are no dry spots left.

Spread the mixture evenly onto the prepared pan, pressing down slightly.  Bake for 15 minutes.  Remove from the oven and stir, breaking up the granola slightly, but leaving several large chunks.  Return to the oven and bake for another 10 minutes.  Remove from the oven again and stir the granola so that the darker pieces are moved to the bottom and some of the less-baked pieces are exposed.  Return to the oven for another 5 minutes.

Remove from the oven and allow to cool (it will get crispier as it cools).

~twosaucysisters

Have you ever tried banana and tahini?  What is your favourite kind of granola?

Easter Cake

Happy Easter everyone!

Regardless of whether or not you celebrate Easter, we wish you a happy day and long weekend anyways. 🙂

Now, for most people, Easter is synonymous with chocolate. Don’t take this the wrong way: it definitely is for us, too! A holiday that encourages excessive chocolate consumption? We are so there, 100%!

But there’s something else that comes to mind when we think of Easter: Carrot Cake, of course!

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No Easter would be quite the same in our house without carrot cake.

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In fact, if we had to make a decision as to what would qualify as our top 3 favourite cakes (a horrible decision to have to make, we know!), carrot cake would definitely make the cut. We’ve looked forward to our mother making carrot cake every year since we were little!

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This year, we decided to take the reigns and add a little Two Saucy Sister flair to it! 😉

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Of course, that means we’ve made it healthy. But who really cares if it’s healthy, as long as it tastes delicious, right? And we guarantee you – this is delicious!

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So this Easter, make sure you eat lots and lots of chocolate – but make sure you save some room for carrot cake. 😉

Carrot Bundt Cake

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Prep time: 15min
Bake time: 45-50min + 20min
Makes: 1 bundt pan, ~16slices

Ingredients:

2 c. whole wheat flour
1/2 c. white flour
1/4 c. white sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
3/4 tsp nutmeg
1/3 c. unsweetened shredded coconut (optional)
1/2 tsp salt

2 eggs
2 tbsp vegetable oil
1/2 c. honey
1/2 c. plain, low-fat yogurt
1/4 c. milk of choice
1 tsp vanilla extract
1 1/2 c. grated carrot
1 c. diced pineapple (optional)
1/2 c. walnut pieces (optional)
1/2 c. raisins (optional)

For the Icing:

1/2 c. 1% cottage cheese
1/2 c. low-fat cream cheese
1/4 c. honey
1/2 tsp vanilla
1/4 tsp butter extract (optional)

For the carrot topping:

1/2 c. grated carrots
3 tsp honey
1/2 tsp cinnamon

Directions:

Preheat oven to 375F.
In a large bowl, combine all dry ingredients. In a medium sized bowl, combine the eggs, oil, honey, yogurt, milk, vanilla and carrots. Pour the wet into the dry and mix just until moistened. Now add the pineapple, walnuts and raisins, if using.
Pour into a greased bundt pan and bake for 45-50 min, or until a toothpick inserted into the centre comes out clean.
Allow to cool for 10min then invert it onto a wire wrack and allow to cool.

For the Icing:

Blend the cottage cheese until smooth. In a medium bowl, cream the honey and cream cheese together. Stir in the cottage cheese, vanilla and butter extract (if using), mix until smooth. Pour over top of cake once cooled.

For the Carrot topping:

Turn the oven up to 400F. (after removing the cake).
Place grated carrot on a paper towel and squeeze out excess moisture.
Toss with honey and cinnamon and spread out onto a baking sheet.
Bake for 15-20min. or until some of the carrots are crispy. Allow to cool, they will become a little crispier as they cool.
Once cooled, sprinkle over the top of your cake.

~twosaucysisters

What’s your favourite kind of cake? Do you have any special Easter traditions? As we mentioned in yesterday’s post, our family started a new Easter tradition last year of a soup and sandwich potluck last year instead of the traditional Easter feast. So easy and so delicious!

Soft as a Pillow

We’ve been on a real lemon-kick lately.

More specifically, we’ve been on a real lemon-coconut-blueberry kick.

We mentioned this in an earlier post, and it is still going strong! We just can’t seem to get enough of this bright, refreshing combo!  Of course the best way to satisfy a flavour craving is to create a pancake recipe for it 🙂 (well, that and maybe a hummus recipe, depending on the type of craving :D)

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But we thought that this particular craving deserved a pancake recipe, not hummus.  Although, we wouldn’t completely reject the idea of a lemon-coconut-blueberry hummus…. 😉

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But wait a sec, where’s the blueberry?

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You didn’t think we forgot it, did you? 🙂

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These pancakes use one of the best ingredients int the world- coconut flour!  If you want to make something soft and fluffy, coconut flour is the best!  And it’s slightly-sweet coconut flavour adds a nice flavour to your baked goods.  It’s also gluten-free, so those who are allergic need not be afraid, and guess what?  It can be found at the Bulk Barn!  No need to travel the world city looking in every health-food store you can find to get it, just pick some up the next time you go to the Bulk Barn to stock up on chocolate-covered everything.

One thing to note, though, is that coconut flour absorbs a lot of water, so your batter will be much thicker than what you might be used to.  Don’t wait to see bubbles on your pancakes before flipping them, because it’ll never happen and you’ll end up with some very burnt pancakes!

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But get these right, and you’re in for the softest pancakes you’ve probably ever had.  Full of fresh lemony-flavour and sweet coconut, a little texture from poppy seeds, layered with thick coconut “cream”, and covered in a bright blueberry sauce, you really can’t go wrong 🙂

Lemon-Coconut Poppy Seed Pancakes with Blueberry Sauce

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Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2

Ingredients

1/3 c. + 2 tbsp whole wheat pastry flour
1/4 c. coconut flour
1 tsp baking powder
1/2 tsp baking soda
dash of salt
zest of 1 lemon
Juice of 1 lemon (1/4 c.)
3/4 c. milk of choice
1 tbsp coconut milk
1 tbsp honey

For the “cream”

1/2 c. plain Greek yogurt
1 tbsp coconut cream (from the top of the can)

For the Blueberry Sauce

1 c. Frozen blueberries
1 tbsp honey

Directions:

Heat a pancakes griddle or non-stick frying pan over medium-high heat.

In a medium-sized bowl, combine all the dry ingredients.  In a separate bowl combine all the wet ingredients.  Add the wet ingredients to the dry and stir until just combined.  Spray the griddle or frying pan with cooking spray and drop spoonfuls of batter onto the pan, spreading them out to make round disks.  Cook for 2-3 minutes, or until the edges start to cook.  Carefully flip them over (they’ll be very soft and a bit fragile) and cook for another 2-3 minutes.

To make the Cream: Stir the coconut cream and yogurt together and layer in between each pancake.

To make the Blueberry sauce: Place blueberries in a pot and cook over medium-high heat, stirring frequently, mashing the blueberries slightly as they cook.  Once the blueberries begin to boil, add the honey and cook for another minute.  Reduce the heat to low and cook, stirring frequently, until the sauce thickens slightly.

~twosaucysisters

Have you ever tried coconut flour?